Sea bream with Cretan greens

Showcase the fresh flavours of island cooking in this healthy fish dish from Crete
By James Martin
Sea bream with Cretan greens
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 100 g wild greens
  • 50 ml olive oil
  • 1 sea bream
  • 1/2 large onion, sliced
  • 3 garlic cloves, crushed
  • 1 fennel bulb, diced
  • 400 g fresh tomatoes, deseeded and diced
  • 20 g tomato purée
  • 50 g sultanas
  • 1/2 lemon
  • olive oil, for drizzling

Tips and Suggestions

If you cant get hold of wild greens, you can use sorrel or fresh spinach instead.


1. Blanch the wild greens in boiling water for 20 seconds and drain.

2. Heat the oil in a large fry pan and cook the fish skin side down for 2 minutes, then set to one side.

3. Add the onion, garlic and fennel to the same pan and sweat for 2 minutes before adding the tomatoes, tomato puree, sultanas and 200ml of water. Add the greens back to the pan and place the fish fillets on top flesh side down. Squeeze the juice of half a lemon over the fish.

4. Put the lid on the pan and cook for a further 2 minutes.

5. Drizzle with olive oil before serving.

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